2 tbsp. butter
2 lamb shanks, fat trimmed off
1 med. onion, chopped
1/2 can (6 oz.) tomato paste
1 tsp. salt
Pepper to taste
2 or 3 potatoes
1 (10 oz.) pkg. French cut green beans
Dash of allspice
Dash of cinnamon
Dash of nutmeg

Heat butter in large Dutch oven. Brown shank on all sides. Add onion. Saute until soft. Add 3 1/2 cups water. Bring to boil. Cover. Simmer 1 hour and 15 minutes. (This should be done in advance and refrigerated so fat will harden and can easily be removed.)

When ready to finish, peel potatoes. Cut into eighths. Add tomato paste, spices, salt, pepper, potatoes to stew. Simmer 20 minutes or until potatoes are almost done. Add green beans. Simmer 10 minutes until done. Adjust salt to taste.